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Made mushroom risotto (with dynamite salmon) for dinner. My wife had ordered something similar from a restaurant a while ago and this was easily equal to that meal.
My silicon ring smells regardless of how long I soak it or what I wash it with. I haven't noticed it imparting tastes yet, but it concerns me. Is there anything I can do to get the smell of beef and garlic out of the ring?
Not personal experience, but dish soap and baking soda perhaps? If that isn't working, I'd suggest contacting the InstantPot customer support, they often have answers and/or will send you small parts like that for free, in the name of good customer relations.
Our instant pot always smells like the last thing we cooked in it. I have never noticed any of those flavors bleeding over into new dishes. I'm not worrying about it any more.
If you have an Instant Pot and like Indian food, I can heartily recommend this cookbook, or at least the single recipe I've had time to make so far. I like that most of the book is Indian basics, and they're ALL made for the pot. And it's only $8! Free on Kindle Unlimited!
My silicon ring smells regardless of how long I soak it or what I wash it with. I haven't noticed it imparting tastes yet, but it concerns me. Is there anything I can do to get the smell of beef and garlic out of the ring?
From experience, there's nothing you can do. I recommend using a different ring for desserts/rice/yogurt.
Paleocon wrote:My silicon ring smells regardless of how long I soak it or what I wash it with. I haven't noticed it imparting tastes yet, but it concerns me. Is there anything I can do to get the smell of beef and garlic out of the ring?
From experience, there's nothing you can do. I recommend using a different ring for desserts/rice/yogurt.
Great idea. They even come in different colors!
Our instant pot always smells like the last thing we cooked in it. I have never noticed any of those flavors bleeding over into new dishes. I'm not worrying about it any more.
If you have an Instant Pot and like Indian food, I can heartily recommend this cookbook, or at least the single recipe I've had time to make so far. I like that most of the book is Indian basics, and they're ALL made for the pot. And it's only $8! Free on Kindle Unlimited!
Just ordered that cookbook, but got the softcover version. I have one Kindle cookbook (a pressure cooker one) and despise trying to use it to cook with. As a payback for bringing my attention to that cookbook, Six Spices is a spectacular Indian Cookbook you may want to check out. Includes some background and whys as well as hows.
Just ordered that cookbook, but got the softcover version. I have one Kindle cookbook (a pressure cooker one) and despise trying to use it to cook with. As a payback for bringing my attention to that cookbook, Six Spices is a spectacular Indian Cookbook you may want to check out. Includes some background and whys as well as hows.
Sweet! Thanks!
Now if someone can just teach me how to make a great Pad Kee Mao (Thai drunken noodles) at home and get it to taste anything like what I get at local Thai restaurants, I will be eternally happy. I can never get the right mix of spice, heat, and flavor in the Thai chili sauce. It's either dry and flavorless or it's so freaking hot I can't eat it. And my stir-fried chicken is nowhere near as good, but I suspect an inferior wok technique for that one. Sorry, I digress. Not relevant to Instant Pot cooking.
Was just gifted with a Crockpot express cooker/pressure cooker. So now to figure out what my first recipe to try in it is.
Another successful meal. For this week's new recipe, I tried Instant Pot Beef Gyros. Three of us had them for dinner, and we all enjoyed them. They were gone in minutes and we were all full.
When I make them next time, I'll probably made some minor tweaks to the recipe, but the main idea was tasty and tender.
...and looking for a decent mac n' cheese recipe for dinner.
In case it helps, while I haven't made the Mac n' Cheese recipe from this list yet, I've made a few of the other things and they've been good.
Made the Butter Chicken recipe from the Indian IP cookbook (excellent) and the Mongolian Beef from the first post. Need to adjust the latter to my tastes. Too salty and sweet. When I read it was based on PF Chang, that explained it, as that was my experience with their food. A nice base to play off of in the future.
https://www.humblebundle.com/books/s...
The latest Humble Bundle is full of geeky cookbooks, and has Laurel Randolph's Instant Pot cookbook at the $15 level. The book by itself is $10 on Amazon, so seems like a decent deal for the digital version if you have any interest in any of the other books.
Has anyone used digital cookbooks? I have always been leery as it doesn't seem like it would work very well. I use Paprika on an iPad and that is ok, but it doesn't seem like it would be the same.
I have Paprika on my tablet and computer. Open pdf/epub copy recipe, paste into Paprika. Use Paprika. I actually prefer digital for that reason, so I don't have to actually type the recipe into Paprika if I like it.
Has anyone used digital cookbooks? I have always been leery as it doesn't seem like it would work very well. I use Paprika on an iPad and that is ok, but it doesn't seem like it would be the same.
I personally hate the Kindle one I have (an Instant Pot one, maybe the one referenced). Web recipes from Serious Eats/NYT/etc. on my iPad or phone? Fine. An app like Allrecipes? Also fine.
Maybe I am doing it wrong, but my ability to find what I want in my digital cookbook is laborious and frustrating. Reading a standard book in digital form is great, but cookbooks where I am only using a page or two and different ones each time, I will take a hard copy every single time. I can find things so much quicker and can bookmark frequent recipes.
I'm pretty happy with my system now...
• Search the web for a recipe I want to try.
• Copy the ingredient list and the link to the recipe, paste it into Google Keep as a new note.
• Convert it to a checklist in Google Keep.
• Tag the note as a "recipe", a custom tag I created.
Because everything syncs among my phone, iPad, and computer, this allows me to go through the kitchen with my phone and check off ingredients I've got already. I end up with a list of just the items I need to buy. When I'm done cooking, I uncheck all the items for the next time I want to use it.
Because everything is tagged as a recipe, I can just select that tag in Keep to display what's essentially a cookbook of all my Instant Pot recipes.
One of the list items is the link to the recipe, so when I want to cook the meal, I just click on that to pull up the instructions on whatever device I'm using in the kitchen (phone, ipad).
I tried a couple of regular Instant Pot cookbooks, but dealing with the ingredients was a pain, and the recipes, honestly, didn't seem that good.
Here's what it looks like...
Can you post where you got the butter chicken, lemon chicken and gyro recipes.
Can you post where you got the butter chicken, lemon chicken and gyro recipes.
My first thought was "Why don't you just click on the links?"
Here you go:
Instant Pot Beef Gyros
(Slow cook version, that has the ingredient list)
(This was really good, but I might make a few tweaks next time)
Butter Chicken
(I haven't made this yet, but it's on the short list)
Instant Pot Lemon Chicken
(really liked this one, no changes)
Having the Mongolian Beef right now. A bit salty, but far better than any restaurant food I've had.
Having the Mongolian Beef right now. A bit salty, but far better than any restaurant food I've had.
I think I might reduce the soy sauce to 1/4 cup next time I try that one. 1/2 cup of soy sauce is a hefty amount of sodium.
For a few recipes that have turned out to be really good:
Posole-- really needs to boil down on sautee for a while after cooking is done. I also used canned hominy at about 150% of the recommended amount of dried hominy, because dried hominy is impossible to find. There's plenty of water for this, and hominy is great. It's also pretty close to a "set and forget" recipe, unlike some of the others below.
Sloppy Joes-- nuff said.
Teriyaki Chicken-- plan on browning this in the oven at the end. It's delicious, but you really want that crispiness which is impossible to get from a pressure cooker alone.
Chili-- the fish sauce and cocoa powder make this recipe. I use black beans instead of kidney beans because black beans are objectively better.
Try a teaspoon of fine ground coffee, too. And if you can freeze it overnight after cooking, then warm it again the next day for a second cook on the stove top, the freezing will tenderize the meat even further.
Chimalli wrote:Can you post where you got the butter chicken, lemon chicken and gyro recipes.
My first thought was "Why don't you just click on the links?"
Here you go:
Instant Pot Beef Gyros
(Slow cook version, that has the ingredient list)
(This was really good, but I might make a few tweaks next time)Butter Chicken
(I haven't made this yet, but it's on the short list)Instant Pot Lemon Chicken
(really liked this one, no changes)
Just made the lemon chicken tonight. It was really good, easy to make, and will prob make it again. We had it over some rice to top it off.
I have Paprika on my tablet and computer. Open pdf/epub copy recipe, paste into Paprika. Use Paprika. I actually prefer digital for that reason, so I don't have to actually type the recipe into Paprika if I like it.
Late to the party, but Paprika is great. I especially how one can add recipes from a webpage by simply pasting the url into Paprika's browser. Syncs between devices too. Worth it.
Made this Minestrone Soup last night:
On the whole it was very good but not great. I really liked it's simplicity, though. Basically cut everything up, dump it in, and set the timer.
Everyone liked it, had seconds, and there were no leftovers. Still, I felt like it could use a touch more zest. If I make Minestrone Soup again, I'll either try a different recipe or double the diced tomatoes that this one calls for.
Chili-- the fish sauce and cocoa powder make this recipe. I use black beans instead of kidney beans because black beans are objectively better.
I'm going to try this one this weekend. Got all the ingredients today.
I made the Butter Chicken recipe tonight. It was good although the sauce was a bit bland. I think letting the sauce reduce a bit more and thicken might be a better option next time.
I made the Butter Chicken recipe tonight. It was good although the sauce was a bit bland. I think letting the sauce reduce a bit more and thicken might be a better option next time.
Humm. That’s interesting. The Minestrone Soup recipe I made last weekend was from the same site and I thought that lacked some zip as well. I might look for a different butter chicken recipe.
Maybe this one.
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